Please help me with these recipe. please..?

Question

Hi, can you please educate me with some bread recipes?

A recipe that doesnt use bread flour, but uses all purpose flour instead and not yeast.....but dry-active yeast ( the big round ones)

Please help me as I am miserably hungry and wanna make some delicious bread....^_^

Ermm......I'll share it with you too..^_^

Answer 1

From the "Ciao Italia" cookbook, by Marian Esposito.
There's no describing how delicious this bread is.

Tuscan Bread
1 large loaf

Start this a day ahead.

Sponge (starter dough):
1 tbsp (1 pkg) dry-active yeast
1/2 cup warm water (110-115 F deg)
1 cup all purpose flour
Sprinkle yeast over water in a small bowl. Let it stand until foamy (about 10 minutes). Add flour, and mix well. Cover bowl with Saran Wrap and let it rise for 24 hours, in a warm place.

Next day:
Dough:
1-1/2 tsp (1/2 pkg dry-active yeast
1-1/4 cups warm water
4-41/2 cups all purpose flour
Cornmeal if you're using a baking stone

1. In a large bowl, sprinkle yeast over 1/4 cup of the water, let it sit for 10 minutes.
2. Add 1 cup of warm water.
3. Add the sponge mix and mix well with your hands.
4. Add 3-1/2 cups flour and mix well.
5. Add enough of the remaining flour to make a soft ball.
6. Place on a floured surface and knead until smooth.
7. Put into a lightly greased bowl, turn to evenly coat the dough.
8. Cover with Saran Wrap, and let rise 3-4 hours until doubled.
9. Place on a floured surface and shape into a round or rectangular shape.
10. Place on a greased baking sheet, and let rise again for 35 min. or until doubled in size.

Preheat oven to 400 deg.
Bake for 30-35 min., or until evenly browned and bottom crust is hard.

Answer 2

You can use all purpose flour for bread flour in any recipe. The bread will be fine, just not quite as soft. On the contain of yeast, it should say how much of that yeast is the same as a packet of dry active yeast. Usually, bread recipes tell you a # of packets of yeast to use

Here is the easiest bread recipe I have. Enjoy! & Don't forget to send me some!

Italian Bread

1 Tbl. sugar
2 tsp salt
2 packages dry active yeast, OR 2 1 oz. cakes of compressed yeast OR 4&1/2 tsp yeast from the jar.
2 cups flour
Mix above together in mixing bowl. Add
1&3/4 c. warm water
1Tbsp melted butter or margarine
Mix to make batter. Addadditional flour ( up to 2 1/4 c. ) to make a soft dough.

Put a dusting of flour on your work area. Dump the dough on the flour & knead the dough for at least 10 minutes. Add flour to the work area to keep the dough from sticking to the table. As you knead, it will become less sticky & smoothe and elastic. Also the longer you knead , the softer your bread will be.

Grease the bowl you oringinally had the dough in. Put the kneaded dough back in it. Turn the dough over so the dough on top is greasy from the bowl. Cover w/ a towel & put in a warm place to rise for a hour or until doubled in size.

Grease a cookie sheet. Take the dough out of the bowl. Cut it in half. Shape each half into a long thin loaf, that is as long as your cookie sheet. Lay it on the cookie sheet. Cover w/ a towel. let it rise for another hour.

Take the towel off. Bake the bread at 425 degrees F. for 20 minutes.

Answer 3

Theoretcially... If all you have is all-purpose flour instead of bread flour, you can make any bread with it and it won't make a whole lot of difference. Bread flour has more gluten in it, making it easier to make a firm bread. However, AP flour will work almost just as well in many recipes, like Italian focaccia bread. With the dry, active yeast, just bloom it in warm water (under 110 degrees), either as much as your recipe calls for, or a little less. Be sure to scrape the yeast off the bottom of the bowl before you put it in your mixing bowl to be sure that all of it has bloomed.

Happy baking!

Answer 4

Here is the recipe you asked for and I found for you.
1 (.25 ounce) package active dry yeast
2 cups warm water (110 degrees to 115 degrees)
1 cup sugar
1/2 cup butter or margarine, melted
1 1/2 teaspoons salt
2 eggs, beaten
7 cups bread flour
DIRECTIONS
In a mixing bowl, dissolve yeast in warm water. Add the sugar, butter, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface. Divide into thirds. Shape into loaves and place in three greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

Answer 5

Country White Bread
2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
1 tablespoon salt
2 eggs, beaten
1/4 cup vegetable oil
6-1/2 to 7 cups all-purpose flour
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, eggs, oil and 3 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide in half and shape into loaves. Place in two greased 9-in. x 5-in. x 3-in loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 25 to 30 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=208

Answer 6

http://allrecipes.com/Recipes/Baking/Bread/Main.aspx
http://www.bawarchi.com/contribution/bread.html
http://www.cs.cmu.edu/~mjw/recipes/bread/index.html
http://www.webvalue.net/recipes/bread00.htm


i think these sites may help u